JPH0551603B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to starch, more specifically amylose extender dal Sylanken-1.
[amylose extender dull shrunken−1( aedush
1)] relates to starch extracted from a plant having a homozygous genotype. BACKGROUND OF THE INVENTION Starch is produced in a variety of plants and is generally classified by the plant in which it is produced. For example, cereal starches are extracted from grains such as corn, rice, wheat, barley, oats and sorghum, while tuber and root starches are extracted from potatoes, sweet potatoes, arrowroot, and yam.
Waxy starch is extracted from plants such as waxy corn, waxy rice, waxy barley, and waxy sorghum. Generally, starch consists of two polymers (amylose and amylopectin) that are entangled to form starch granules. Amylose is a linear polymer of α1-4 linked anhydroglucose units, and amylopectin is a linear polymer of α1-4 linked anhydroglucose units and α1 between the linear chains.
It is a branched polymer composed of branches obtained from -6 bonds. Each starch producing plant produces a different ratio of amylose to amylopectin, a different granule size and a different polymerized weight of both amylose and amylopectin. These differences give rise to distinctly different properties in starches. Until now, the only way to change the properties of starch was to treat it physically and/or chemically. It has recently been discovered that many recessive mutant genes that affect starch properties are present in starch-producing plants, and that controlled breeding can bring these mutant genes into existence. . Some of the mutant genes identified in maize are waxy (waxy, wx ), amylose extender (amylose extender,
ae), dull ( du ), horny ( h ),
shrunken (shrunken, sh ), brittle ( bt ), floury ( fl ), opaque ( o ) and sugary ( su )
including the genotype of The nomenclature for some of these mutant genes is based in part on the effect these mutant genes have on the physical appearance and phenotype of the grain. It is also known that among these genotypes, there are genes that give starch distinctly different functional properties even though the phenotype is the same. These subspecies are generally numbered after the named genotype, e.g.
1) and sugary 2 ( su 2). One combination of these mutated genes that has been found to be useful is described in U.S. Patent No. 4,428,972.
Disclosed in the issue. (Structures of the Invention) Amylose Extender Dal Cilanken-1 ( aedush 1) High amylose content plants with homozygous genotype exhibit significantly lower gelation temperature than other high amylose starches with comparable amylose content It was found that starch with In particular, the starches of the present invention have been found to exhibit gelation temperatures approximately 5° C. lower than conventional high amylose starches with comparable amylose content. It has also been found that the starch of the present invention has properties comparable to chemically modified starches, particularly crosslinked starches. The advantage of this new starch is that it can replace chemically modified starches. This provides cost benefits. To obtain the nearly pure starch of the present invention,
Edible amylose extender ( ae ),
The amylose extender is produced by crossing the respective plants with genotypes of das ( du ) or shulanken-1 ( sh1 ).
( aedush 1) Give a plant with a homozygous gene. Starch is then extracted from this plant. Both the hybridization and extraction steps of the present invention are performed in conventional manner. To prepare a sol according to the present invention, a slurry containing water and an effective amount of starch extracted from a plant having the aedush 1 genotype is prepared and the slurry is subjected to a cooking step. . The slurry is thickened and exhibits similar properties to sols made from conventional high amylose starches with the same amylose content, except that the starches of the present invention can be cooked with less energy than conventional high amylose starches. Knead as necessary to obtain the composition. If the starch is cold water swollen, the shoeing step can be omitted. The preferred amount of starch used in the slurry is about 1-20% by weight of the slurry. Typically, shoeking increases the temperature of the slurry to a temperature above the gelling temperature of the starch and subjects the starch to sufficient shear to break up the granules and form a paste. Here, it is not necessary that all granules be destroyed. Conventional high amylose starch is cooked using special equipment such as a feeder. If the starch of the present invention is used, these special devices are not required. The starch sol or thickening composition of the present invention is added to food products in a conventional manner to impart the benefits of high amylose starch to the food product. The starch of the present invention is mixed with a food, or a slurry containing water and the starch of the present invention is mixed with a food, and the resulting mixture is thickened to give the food the benefits of high amylose starch. . To replace high amylose starch or chemically modified starch with the starch of the present invention, the substitution ratio of conventional starch to starch of the present invention is approximately 1:1. Greater or lesser amounts of the starches of the present invention can be used to replace conventional starches. As used herein, the term starch refers not only to nearly pure starch granules extracted from starch-producing plants, but also to grain products of starch granules such as flour, meal, hominy, and meal. Also included. Amylose extender dal Sylanken-1 or
The term aedush1 genotype refers not only to the aedush1 homozygous genotype aeaedudush1 sh1 (obtained by standard plant breeding techniques), but also to the plant genome derived by translocation, inversion or other methods of chromosome engineering. It is also meant to include the various variants of the aedush 1 genotype that have been transferred to other parts of the cell, thereby obtaining the aforementioned properties of the starch of the present invention. As used herein, high amylose starch is a starch having an amylose content of about 50% or more. Conventional grain, tuber and root starches have an amylose content of about 20% and waxy starches have an amylose content of less than about 1%. These numbers are weight percent based on the total weight of amylose and amylopectin in the starch granules. to produce edible starches and crossbreeding
Any plant source that produces plants with the aedush1 homozygous genotype can be used. The amylose extender ( ae ) gene has been discovered in grains such as corn and barley. The shulunken-1 ( sh1 ) gene is also obtained from cereals such as corn. The dal gene is present in maize. Corn is the preferred plant source. It has been reported that the shulunken-1 ( sh1 ) gene is located on chromosome 9 of maize. The amylose extender ( ae ) gene is located on maize chromosome 5, and the dull ( du ) gene is located on maize chromosome 5.
It is reported that they are located on the top 10 respectively. These positions are described in published literature. Generally, to obtain starch-producing plants with triple recessive mutants of ae , du and sh1 genotypes, ae mutants, du mutants and sh
Each of the plants with the 1 mutant are crossed to give the triple mutant aedush 1 and then inbred to give the plants with homozygous aedush 1.
After obtaining this homozygous aedush 1 genotype, standard breeding techniques are used to obtain hybrid vigour. Hybrids are preferred due to their higher starch productivity compared to inbred strains. Methods of crossing plants to obtain specific genotypes in the resulting plants are known, as well as breeding for hybrid vigor. Extracting starch from plants is known and generally involves a grinding step. In accordance with the present invention, a wet milling process is advantageously used to extract corn starch from corn kernels. The corn wet grinding process involves soaking and grinding corn kernels.
It consists of separating the starch from other components of the grain. Prior to soaking, the grain is subjected to a cleaning step to remove any ground debris present. This cleaning step is typically performed in a wet grinding mill.
The grain is then soaked into a soaking tank. In this soaking tank, the grains are brought into contact with a countercurrent flow of water at an elevated temperature of about 120°C (about 49°C). Here the water is approx.
Contains 0.1-0.2% by weight sulfur dioxide. The grain is kept in this soaking tank for approximately 24-48 hours. The grain is then dehydrated and subjected to a first set of mills. The first set of mills typically crush and break up the grain to separate the germ and corn oil from the rest of the grain. A typical grinder used in industrial wet grinding processes is sold under the Bauer brand name. The released embryos are then separated from the rest of the kernel by centrifugation. During the milling stage of the wet milling process, the grains and grain components are maintained in a slurry of about 40% by weight on a solids basis. The remaining components of the grain, including starch, husk, fiber and gluten, are produced at the Bauer Mill.
It is further crushed by a second set of crushers, such as , to separate the hull and fibers from the starch and gluten. The outer skin and fibers are usually called bran. A wash screen is used to separate the bran from the starch and gluten. Starch and gluten pass through this screen, but bran does not. Next, the starch is separated from the protein. This step is carried out by centrifugation or a third comminution with centrifugation. A commercially available centrifuge suitable for the present invention is a Merco centrifuge. The slurry containing the starch granules is then dewatered and the resulting granules are washed with fresh water and dried in a conventional manner, preferably to a moisture content of about 12%. By this method, substantially pure starch of the present invention is extracted from starch-producing plants having the aedush 1 genotype. Instead of a drying step, the starch can also be left in suspension and further modified. Modification of starch is also carried out with dry starch. Typically, starch is subjected to one or more of eight general treatments to alter the physical and/or chemical structure of the starch granules. These treatments include bleaching, thin boiling,
acid treatment, enzyme treatment, dextrinization or dry roasting, etherification,
Including esterification and crosslinking. Starches that have been treated with one or more of the eight treatments mentioned above are conventionally referred to as chemically modified starches. Bleaching, often referred to as oxidation, is a modification that does not appreciably change the granule structure of starch.
However, oxidation tends to lighten the color of the granules and reduce the viscosity of the starch paste. To bleach the starch of the present invention, about 5-
Prepare a starch slurry of approximately 40% by weight. Sodium hypochlorite is added to the slurry along with approximately 6% available chlorine (free chlorine), and the slurry is
Keep at 110℃ (about 43℃) for about 1-20 hours. The slurry is then neutralized with sodium bisulfite and the resulting granules are dehydrated, washed and dried in a conventional manner. Such modifications make the starches of the present invention suitable for laundry starches, paper coatings and sizing agents. Thin-boiled of the present invention
A starch slurry of about 5% to about 40% by weight is prepared. Add mineral acid to this slurry and heat it at about 90 to about 120 degrees Celsius (about 32 to about 49 degrees Celsius) to
React with starch for about 100 hours with stirring.
This reaction takes place at a temperature below the gelling temperature of starch. As a result, the solution is neutralized, dehydrated, washed and dried in conventional manner. Thin boiling leaves the granules intact and adds non-thin starch.
Gives a starch product with a slightly lower viscosity than thin boiled starch. If partial or complete destruction of starch granules is desired, the granules are treated with acid. In order to acid-treat the starch of the present invention, about 5-
Prepare a starch slurry of approximately 40% by weight. This slurry is reacted with an acid, usually a strong acid, at a temperature above the gelling temperature. The procedure consists of diet-chucking the slurry in a conventional diet-stocker with or without adding acid to the slurry first, then adding acid if necessary for the desired time or to the desired dextrose equivalent.
This is done by reacting the slurry with acid until DE) is reached. DE is roughly proportional to the length of reaction time. Normally, such dieting destroys the granular structure of the starch. After acid treatment, the resulting slurry is neutralized, dehydrated and dried. Such products may also be subjected to conventional carbon treatment and filtration prior to dewatering and drying. Another way to crush the granule structure
One treatment is enzymatic treatment. In order to enzymatically treat the starch of the present invention, approximately 5
- Prepare a starch slurry of approximately 40% by weight. Add enzyme to this slurry at its optimum PH and temperature. First, the slurry is jettucked to facilitate processing of the starch granules, the slurry is cooled to the optimum temperature for the enzyme, and the enzyme is added. If the enzyme is stable to feeding, it can be added to the slurry prior to feeding. The slurry can also be first treated with acid to give a low DE and then treated with enzymes. After enzymatic treatment, the product is dehydrated and dried. Alternatively, the product may be treated before dehydration and/or drying.
Conventional carbon bleaching and bleaching may be used. To dextrinize or dry roast the starch of the present invention, acid is added to the dry starch granules and the mixture is heated to about 250 to about 350 g.
(approximately 121°C to approximately 177°C) for approximately 3 to 72 hours. The product is once removed from the heat and allowed to cool. Preferred acids are hydrochloric acid, phosphoric acid and all mineral acids. This method allows partial decomposition of the granule structure. A starch slurry of about 5% to about 40% by weight is prepared to etherify the starch of the present invention.
Adjust the pH of the slurry to about 10-12 with sodium hydroxide. An etherifying agent, such as ethylene oxide or propylene oxide, is then added to the slurry in an amount from about 1/2 to about 25% depending on the degree of substitution desired. The reaction conditions are about 70 - about 120〓 (about 21 - about 49℃)
Keep for about 5 to 30 hours. The slurry is then neutralized with any known acid, dehydrated, washed and dried. To crosslink the starch of the present invention, about 5 to about
Prepare a 40% by weight starch slurry. Adjust the pH of the slurry to about 8 to about 12 with sodium hydroxide. Optionally, salt may be added to affect the swelling of the granules. Next, add the slurry to about 70 - about 120
(about 21 to about 49°C) for about 1/2 to about 5 hours with a crosslinking agent such as phosphorus acid chloride or trimetaphosphate. The length of reaction time depends on the amount of crosslinker used and the particular crosslinker selected. In order to esterify the starch of the present invention,
A starch slurry of about 5 to about 40 weight percent is prepared. Adjust the pH of the slurry to about 8 to about 10,
Esterifying agents such as vinyl esters, acetyl halides, and acid anhydrides such as acetic anhydride, succinic anhydride are added to the slurry. Add the esterifying agent slowly while maintaining the pH of the slurry. The reaction is continued for about 1/2 to about 5 hours at about 80° to about 120° C. (about 27° to about 49° C.). Once the reaction is complete and the desired degree of substitution has been achieved, the slurry is neutralized, dehydrated, washed, and dried. Any combination of these modifications can be used in the starches of the present invention. It has been found that a sol containing water and an effective amount of starch extracted from a plant having the aedush 1 genotype exhibits thickening properties that make it a good thickener composition. Such thickener compositions are particularly useful in foods. The sol is prepared by forming a slurry of water and the starch of the present invention and cooking the slurry to form a paste. Preferably, the sol contains the starch of the present invention in an amount from about 1% to about 20% by weight, based on the total weight of the sol. The slurry is thickened at temperatures above about 90°C to impart thickening properties before being added to the food product. The booting time is about 10 minutes. If the starch has already been subjected to a step that imparts cold water swellability, there is no need to cook the sols of the present invention. Cooking typically consists of increasing the temperature of the aqueous slurry of starch of the present invention to the gelling temperature of the starch and subjecting the starch to shear such that the starch granules are broken up and a paste is formed. To obtain a thickened food product, the sol according to the present invention is mixed with the food product and the composition is cooked to the required degree to provide the thickened food product. Conventional mixing methods are used to mix the sol and food. Cooking the sol and food mixture is also done in a conventional manner. The starch of the present invention is mixed with a food product, or the slurry containing the starch and water of the present invention is mixed with a food product, and the resulting mixture is thickened to a desired degree to obtain a thickened food product. When the starch itself or a slurry containing the starch itself is mixed with a food product, the resulting mixture must be thickened to obtain a thickened food product. Mixing as well as cooking are carried out in a conventional manner. Shoeking is approximately 90℃
It is carried out at a temperature higher than that. The cooking time is about 10 minutes, but varies depending on the amount of food and the amount of shearing that the mixture is exposed to during cooking. Such thickening compositions provide high amylose properties, such as good gel strength, while reducing the temperature required for thickening compared to conventional high amylose starches. (Example) The present invention will be explained in detail with reference to the following example. Example 1 This example shows that
It is shown that the starch of the present invention is extracted from corn kernels having the aedush1 genotype, and the obtained starch is tested to clarify its various properties. The tests and their results are shown in the table. The extraction process along with the test procedure is outlined in Table 1. [Table] [Table] Crossing To carry out the crossing process, the mutant gene ae
Maize having the mutant gene du was cross-pollinated with maize having the mutant gene du, and further cross-pollinated with maize having the mutant gene sh1 . Grain with the aedush 1 homozygous genotype was obtained from mature panicles of plants obtained from the cross pollination described above. These grains were used to obtain the starch of the present invention and to obtain seeds of maize progeny having the aedush 1 homozygous genotype. Extraction Process The following extraction process was used to extract starch from the grain. Sample A has a dent corn background;
Produced in OHIO48, Sample B is Dent Corn
Background, generated in W64A. Soaking Soaking was performed by adding corn kernels to water containing 0.2% SO ₂ and maintaining the temperature of the soaking water at 50° C. for 48 hours. The soaking water was circulated in the soaking vessel. After 48 hours of soaking, the grains were dehydrated and washed with water. Grinding and Separation A mixture with a 1:1 weight ratio of grains to water is prepared;
Added to waring blender with dull blade.
The Waring blender was set to grind for 1 minute to grind the starch. 40% of the resulting crushed material
Put it on the mesh screen and get 200 if it passes.
Mesh screen and then 325 mesh screen. The resulting supernatant contained starch and protein. What did not pass through the 40 mesh screen was returned to the Waring blender with water at a 1:1 grain to water weight ratio. A sharp blade was used and the Waring blender was set to grind for 1 minute. The resulting mill was passed through a 40 mesh screen, the filtrate was then passed through a 200 mesh screen, and finally through a 325 mesh screen. The final filtrate obtained from both Dull Blade Milling and Sharp Blade Milling was dehydrated and contained starch and protein. The starch and protein were reslurried and centrifuged up to three times to separate the starch from the protein. The final starch obtained was filtered and dried in an oven at 110°C overnight to a moisture content of approximately 10%. In this way, starch was extracted from corn kernels in the laboratory. Protein content was determined using the standard Corn Refiners Association method [a standard Corn Refiners Association method].
Refiners Association (CRA) method (kjeldahl
method)]. Oil content was also determined using standard CRA methods by extracting oil from dried ground grains using carbon tetrachloride for 16 hours. Amylose content was determined using standard colorimetric iodine procedures. This method involves first gelling the starch with sodium hydroxide, then reacting it with an iodine solution, and testing the resulting sample against a 2% iodine solution.
Measurements were made using a spectrophotometer in a 1 cm cell at 600 nm. The DSC gelation temperature was adjusted to 30% by scanning calorimetry of Mettler Model No. 300.
The measurement was carried out using solid starch according to the manual for this model. Two Brabender amylograms were constructed. One was in a non-acidic environment and the other was in an acidic environment. Regarding sample A, both were in the 125g cartridge.
Made at 100 RPM at 12% solids using a 90g sample. For Sample B, the non-acid Brabender amylogram was run at 12% and the acid Brabender amylogram was run at 5 1/2%. The exact steps I used were:
The American Association of Serial Chemists
Cereal Chemists) Amylograph Handbook, 1982 edition, pages 17 and 18.
A 90 g cup of each paddle was used. The difference between acid Brabender and regular Brabender was that 1.56 g of glacial acetic acid was added to the sample to lower the pH of the sample to about 3 before measuring the sample. Tests with this acid were conducted to demonstrate stability under acidic conditions. The initial rise indicates the temperature at which the pen moves away from the baseline. Acid Brabender samples and regular Brabender samples were exposed to the same heating distribution. Samples were heated from room temperature to 50°C using the rapid heating mode of the instrument. After reaching 50°C, the apparatus was set to heat to 95°C at a heating rate of 1 1/2°C/min. Samples were kept at 95°C for 30 minutes. The highest viscosity exhibited by the sample during this heating is shown in the heating peak section. End of heating indicates the final viscosity obtained by the sample at the end of the heating cycle. Next, the sample was
℃ and held at 50 ℃ for 30 minutes. The maximum viscosity measured during this cooling cycle is shown as cooling peak, and the final viscosity obtained by the sample at the end of the cooling cycle is shown as end of cooling. The Brabender curve is a known means for determining starch properties. Table 1 shows the results of measuring the Bruckfield viscosity, which is another known method used to analyze starch, for the starch of the present invention.
is shown. To conduct this test, a starch slurry similar to that obtained from the regular non-acid Brabender test was used for the Bruckfield viscosity test. Burckfield viscosity was measured using a Burckfield viscometer model RV according to the standard procedure for Burckfield viscosity measurements, and the test was carried out at 50°C.
It was performed at 20 second intervals for each RPM. Hercules viscosity was measured on a kaltec model No. 244RC according to the operating manual. Each test uses Bob A with 75〓(24
℃). A 25g sample of starch paste similar to that obtained from the acid Brabender test was used for this test. The Hercules viscosity indicated the high shear resistance of starch in acidic environment. Example 2 This example shows that corn starch according to the present invention has a similar high amylose content and lower gelling temperature compared to conventional high amylose starches. The results are shown in Table 2 below. [Table] Sample 1 was a product sold by American Maze Products. The amylose content and gelation temperature of Sample 1 are the average values obtained by random sampling of this product. The 99% confidence intervals for amylose content and gelation temperature are each 25.9
It was 72.9 from 29.3 and 68.7. AMY and AMY were high amylose starches sold by American Maize Products. The amylose content and gelation temperature in Table 2 are average values obtained by random sampling of products. The 99% confidence intervals for the amylose content of AMY and AMY are from 53.4 to 53.4, respectively.
It was 73.8 from 62.5 and 65.5. AMY and
The 99% confidence intervals for the gelation temperature of AMY were 72.8 to 84.4 and 83.1 to 90.8, respectively. AMY
and AMY were both produced in natural maize. Sample 4 corresponds to sample B of Example 1. Amylose content and gelation temperature are as in Example 1.
It was measured based on the method of As evident from Table 2, the starch of the present invention had a high amylose content of greater than about 50% and a low gelling temperature of about 70°C. The gelation temperature of the starch of the present invention was approximately 5°C lower than comparable conventional high amylose starches. In fact, the gelation temperature of the starch of the present invention is comparable to that of conventional cornstarch. Therefore, by using the starch of the present invention, the energy required for starch gelation can be kept low, resulting in significant economic benefits. Example 3 This example demonstrates the synergistic properties of the starch of the present invention. The results are shown in Table 3 below. [Table] Sample 1 was the same as Sample 1 in Table 2. W64A and OHIO48 are those shown in Example 1. Samples 2-7 were extracted from corn kernels using the method outlined in Example 1. Samples 8 and 9 corresponded to samples A and B of Example 1, respectively. Measurement of amylose content and gelation temperature was performed based on the method of Example 1. It is clear that the amylose content of the starch of the present invention is higher than the average of starches with other individual genes, and its gelling temperature does not differ from the average of starches with other individual genes. Example 4 This example shows the gel strength of the sol made from the starch of the present invention and the relationship between the gel strength and the commercially available high amylose starch.
A comparison with the gel strength of the sol made from AMY is shown. The results are shown in Table 4. [Table] Gel strength Unbreakable Unbreakable
To perform the gel strength test shown in Table 4, water and starch were mixed and the resulting slurry was subjected to a non-acid Brabender test according to the procedure of Example 1, followed by a non-acid Bruckfield viscosity test. A sol was prepared. Both sols were prepared at 12% solids. Portions of these sols were added separately to a 4 oz (113 g) jar containing a plunger. These sols were then left at ambient temperature for 24 hours. Gel strength was measured by the force required to remove the plunger from the sol. In both cases, the plunger was not pulled out of the sol, and 4 ounces (113 g) of the plunger and gelled sol were pulled out of the plunger. This example shows that the gel strength of the sols of the present invention is comparable to that of conventional high amylose starch sol. Example 5 This example illustrates the preparation of a thickening composition of the present invention. The starch of the present invention extracted in the same manner as in Example 1 was mixed with water in an amount to prepare a 10 wt % starch slurry. The resulting sol has short texire and bland taste.
taste). This sol was thickened at about 90° C. for 10 minutes to obtain a thickened composition. The high amylose starch sol is usually cloudy, so this sol was particularly synergistic. Example 6 This example shows gum using the starch of the present invention,
It shows the manufacture of Kyan Day. The following ingredients and procedures were used. Table 5 components wt% 44/62 pure corn syrup 56.34 Sugar, fine grains 25.45 Water 7.73 90 Thin Boiled Starch
7.20 Starch of the Invention 3.13 Citric Acid 0.07 Sodium Citrate 0.08 100.0 Procedure All ingredients were mixed and packed to 340°C (171°C) using conventional equipment such as a stocker. The crushed slurry was poured into a candy mold and allowed to solidify. Example 7 This example illustrates the use of the starch of the present invention to make Bavarois pie. The following ingredients and procedures were used. Table 6 Ingredients Body wt% Whole milk, fresh 3.5% 72.794 Sugar, fine grains 17.586 Salt, powder 0.101 Starch of the present invention 5.410 Banana flavor 0.300 Egg yolk, fresh 3.809 100.0 Procedure Mix all ingredients other than egg yolk, 195 〓(91
℃) for 3-5 minutes. then this
The mixture was cooled to 120°C (49°C) with stirring. next,
Add the egg yolk and mix well. The resulting mixture was poured into pie crusts, cooled to room temperature, and served. Example 8 This example shows the production of barbecue sauce using the starch of the present invention. The ingredients and procedures used are shown below. Table 7 Ingredients wt% tomato paste, solid content 29% 23.51 Water 45.63 Apple juice vinegar, 50g 11.62 Brown sugar 6.68 44/62 Pure corn syrup ^* 9.18 Smoke flavor 0.04 Salt 0.56 Starch of the present invention 1.95 Mustard flavor 0.21 Red pepper 0.08 Fine onion Granules 0.13 Garlic powder 0.13 100.0 *44% dry solids, 62DE Procedure Mix all ingredients, 195-200〓 (91-93℃)
I kicked it for 3-5 minutes. Although the present invention is described primarily for application to foods, this is not intended to limit the scope of the present invention. The present invention applies to paint, plastic, paper,
It can also be used in areas other than food, such as wallboards. Hereinafter, embodiments of the present invention will be described in sections. (1) Amylose Extender A nearly pure starch extracted from a starch-producing plant with the Dull-1 genotype. (2) The starch according to embodiment 1, wherein the plant is corn. (3) A sol composed of water and nearly pure starch extracted from a starch-producing plant having the amylose extender dal-1 genotype. (4) A sol according to embodiment 3, wherein the starch is present in the range of about 1-20% by weight. (5) A food product comprising, as a main ingredient, substantially pure starch extracted from a starch-producing plant having the amylose extender dal-1 genotype. (6) A method for obtaining substantially pure starch from corn having the Amylose Extender Dal Sylanken-1 genotype, which comprises wet-milling corn kernels to obtain substantially pure starch. (7) the wet milling comprises: (a) soaking the corn kernels; (b) milling the soaked corn kernels; and (c) separating starch from the milled corn kernels. Embodiment 6 characterized in that it consists of each step of
How to obtain nearly pure starch as described. (8) A method for preparing a sol containing substantially pure starch from a plant having the Amylose Extender Dal Cilanken-1 genotype, the method comprising: A method for preparing a sol, characterized in that the sol is formed by mixing with substantially pure starch. (9) A method for preparing a sol according to embodiment 8, further comprising the step of cooking the starch and water mixture to prepare a thickened sol. (10) Food, water, and amylose extender dal An enrichment process consisting of combining nearly pure starch extracted from a starch-producing plant having the Sylanken-1 genotype and kneading the combination to obtain a thickened food product. Method for producing mucilage food. (11) The method for producing a thickened food according to embodiment 10, wherein the starch is extracted from corn kernels. (12) Amylose Extender A starch obtained from a plant having a homozygous genotype of Darshulanken-1. (13) The starch according to embodiment 12, wherein the starch is in granular form.

Claims (1)

[Claims] 1. Almost pure starch extracted from a starch-producing plant having the Amylose Extender Dal Sylanken-1 genotype. 2. The starch according to claim 1, wherein the plant is corn. 3. A sol consisting of water and nearly pure starch extracted from a starch-producing plant having the Amylose Extender Dull-1 genotype. 4. The sol of claim 3, wherein said starch is present in a range of about 1-20% by weight. 5. Amylose Extender Dal A food product comprising, as a main ingredient, substantially pure starch extracted from a starch-producing plant having the Silanken-1 genotype. 6. A method for preparing a sol containing substantially pure starch from a plant having the amylose extender dal Sylanken-1 genotype, comprising:
1. A method for preparing a sol, comprising mixing water and substantially pure starch extracted from a plant having the Amylose Extender Dal Sylanken-1 genotype to form a sol. 7. The method of preparing a sol according to claim 6, further comprising the step of cooking the starch and water mixture to prepare a thickened sol. 8. A thickened food product consisting of combining food, water, and nearly pure starch extracted from a starch-producing plant having the amylose extender dal-1 genotype and thickening the combination to obtain a thickened food product. manufacturing method. 9. The method for producing a thickened food product according to claim 8, wherein the starch is extracted from corn kernels.